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Fleur de Luze, Bordeaux Blanc, 2007  Add/Read Comments



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Fleur de Luze, Bordeaux Blanc, 2007

Who ever makes scampi at home? A dish one may assume is now relegated to certain 'family' restaurants and frozen ready-meals. Of course the home-made version is leagues ahead of any ready-meal.

The inspiration for a little home deep-frying was a recommendation by Bordeaux Undiscovered in the press pack they supplied with a few samples. The match, Scampi with Tartare Sauce and this Bordeaux Sauvignon Blanc was sensational and highly recommended.



White Wine Review/Tasting NoteWine Tasting Note: Fleur de Luze, 2007, Bordeaux, France.
Stockist: Bordeaux Undiscovered [More on UKWOL] Price: £5.62 [More: Adegga / Snooth]
Fresh, light, gently grassy, lemony and refreshing. Hints of lime, grapefruit, apple and just a smidge of orange.

And simply THE best match for scampi - or in my case deep-fried, breaded prawns. Even handling the spiky tartare sauce wth aplom. Not being as forcefull as, say,a New Zealand, Sauvignon or as minerally as one for the Loire this, relativey simple, Bordeaux blanc seemed perfectly matched.


Scribblings Rating - 88/100 [3.5 out of 5]

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Previous Post: A Guide to the Wines of England & Wales Next Post: Wine and Food Matching - Ideas From A Recent Tasting

Posted on December 4, 2008 2:05 PM •

This entry Fleur de Luze, Bordeaux Blanc, 2007 is under Wine Tasting Notes



Comments



From: Dylan (December 6, 2008 8:57 PM)

Based on your tasting notes this sounds like a perfect match for one of my favorite food items ever. Deep-fried prawns is one of those "if you could have a last meal" food items for me.

My question to you is about the Tartare, how much time do you recommend to let it sit, and do you recommend letting it do so in the refrigerator or at room temperature?



From: Andrew (December 7, 2008 1:01 PM)

Not long - 20 minutes - and (covered) in the fridge is the answer!

While delicious I think my 'last meal' would have to be lamb sandwich with fresh mint sauce - I'm about to make it again to accompany a red Bordeaux... http://www.spittoon.biz/a_dish_for_howard_park_scotsda.html

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